Entrée: Italy – Spaghetti agli Spinaci e Ricotta (Spaghetti with Spinach and Ricotta)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

14 oz / 400 g spaghetti
10 oz / 300 g fresh spinach (or 9 oz / 250 g frozen, thawed and well-drained)
7 oz / 200 g ricotta (preferably drained well)
1 clove garlic, crushed
2 tbsp (30 ml) extra-virgin olive oil
Zest of 1 lemon
Pinch of freshly grated nutmeg
1 3 / 4 oz / 50 g Parmigiano-Reggiano, grated
Salt and freshly ground black pepper to taste
Reserved pasta cooking water as needed

Instructions

1. Sauté the garlic in olive oil until fragrant, add the spinach and cook until just wilted; if using fresh, chop coarsely once cooled. Season lightly with salt and a pinch of nutmeg.  
2. Stir ricotta with lemon zest, half the Parmigiano, salt and pepper to form a creamy filling.  
3. Cook spaghetti until al dente, reserving some pasta water; drain and return to the pot off heat.  
4. Fold the spinach and ricotta mixture into the hot spaghetti, adding pasta water as needed to loosen and coat the pasta; finish with remaining Parmigiano and serve.